4 PERS. | 50 MIN.

Chicken wings with roasted pepper sauce

WITH CHICKEN STOCK

+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free

INGREDIENTS

1 tsp chicken stock Herkules
1 red pepper
1 onion
2 cloves of garlic
olive oil
1 tsp paprika
chili flakes

8 chicken wings
pepper and salt

lime
possibly sour cream

PREPARATION

Preheat the oven to 200 degrees. Cut the red pepper and onion in quarters, leave the garlic cloves whole and place everything on a baking tray with parchment paper. Sprinkle with olive oil and cook in the oven for 20 minutes.

Meanwhile, fry the chicken wings in a pan over a high heat so that they brown nicely.

When the vegetables are cooked and appear slightly blackened, put them in the blender.

Add a generous splash of olive oil, a spoonful of chicken stock, a spoonful of paprika and some chili flakes. Mix everything until you have a smooth whole.

Brush the chicken wings with a layer of the paprika sauce and sprinkle with salt, pepper and some chili flakes. Let the chicken wings with sauce cook for 10 min in the oven.

Serve the surplus sauce with the chicken wings for dipping.
Lime and sour cream are also delicious here to temper the spicy taste.

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